chana dal

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Also Known as
Split Bengal gram

Description Chola Dal is split black-eyed beans, creamy white in colour with a black mark on their inner curve.

Soaked and cooked chana dal
Clean the chola dal and remove any kind of stones or dirt. To soak chola dal, first wash it twice with water and then soak it in warm water. Drain and boil it in a vesselful of water or pressure-cook till done.
Soaked chana dal
Clean the chola dal and remove any kind of stones or dirt. To soak chola dal, first wash it twice with water and then soak it in warm water. Soaking in water eases cooking – thereby saving time as well as energy.
How to Select
• Select clean dal without stones and insects.
• If buying packed, choose a good brand as you cannot see what is inside! Check the date of packing and the seal.
• If buying from bins, make sure the bins are covered and not exposed to dust and grime.

Culinary Uses
• Chola dal is very easy to cook and tastes delicious.
• The flour made from this dal can be used to make dhoklas and chorafali - a popular Diwali snack.
• Chola dal dhokla is a good protein source and a great snack.

How to Store
• Always store dal in a dry airtight container at room temperature.
• They are best used within one year. Over time, they can lose their moisture and take longer to soak and cook.
• Once cooked, the dal can be kept in the refrigerator in a covered, airtight container for a day.

Health Benefits
• Chola dal is rich in the best sort of fibre - soluble fibre - which helps to eliminate cholesterol from the body.
• It is a good source of folate, potassium, copper, phosphorous and manganese.
• The dal gives high quality protein.




Related Links

Fried masala chana dal
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